- 1 tsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 4 half-fat sausages
- 50g plain flour
- 150ml skimmed milk
- 2 tsp wholegrain mustard
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 apple, quartered, cored and sliced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
Heat oven to 240C/fan 220C/gas 9. Brush a 4-hole Yorkshire pudding tray with oil, then place a sausage in each mould. Brown the sausages all over in the tray over a high heat for 5 mins. Meanwhile, tip the flour into a large bowl, season and make a well in the centre. Whisk the milk, mustard and egg together, then pour a third of the mix into the well. Gradually draw the flour into the milk to form a paste, then whisk in the rest of the milk to make a smooth batter.
Cut the sausages in half with a pair of kitchen scissors, scatter the apple slices between the sausages, then pour the batter over. Take off the heat, then bake for 20 mins until risen, crisp and golden. Serve with mashed potato, peas and gravy.
Using a hot trayFor perfect Yorkshire puddings, you need to make sure the tray is really hot before you pour in the batter. This is what really helps the puddings to puff up nicely.